One-Pan Lemon Roasted Chickpeas, Potatoes & Brussels Sprouts

🥘 Ingredients

• chickpeas 15 oz
• little gem potatoes 1 lb
• Brussels sprouts ½ lb
• red onion ½
• olive oil 3 tbsp
• garlic 4 cloves
• lemon 1
• cumin 1 tsp
• smoked paprika ½ tsp
• salt
• pepper

Prep and toss

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   Preheat the oven to 400°F convection. Toss chickpeas {drained, rinsed, and patted dry}, little gem potatoes {large dice}, Brussels sprouts {halved}, red onion {cut in wedges}, - olive oil , garlic {smashed}, zest of lemon {juice reserved}, cumin , smoked paprika , - salt , and - pepper together on a sheet pan . Place &potatoes and &Brussels sprouts cut-side down. Spread in a single layer.

Roast

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   Roast 25 minutes to 30 minutes untouched until &potatoes are golden and fork-tender, &Brussels sprouts are charred on the cut side, &chickpeas are blistered, and &red onion wedges are caramelized.

Finish and serve

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   If the pan looks wet, let it sit 2 minutes to 3 minutes on the hot pan before finishing. Squeeze juice of &lemon over everything while the pan is hot. Toss on the pan. Serve.